Cooking buckwheat porridge in a slow cooker with meat, stew, milk

From ancient times, in ancient times, buckwheat was cooked in the oven. There, she laid in a thick-walled clay pot, insisted for more than 2 hours. And only after that, flavored with butter and necessarily hot, was served to the table. A special cooking technique, which excluded direct boiling, but rather languishing under the influence of steam, revealed all the facets of the taste of luxurious buckwheat. Really luxurious! It is no accident that she was so loved and appreciated in Russian cuisine.

There are no ovens today, and cooking cereals has become a standard procedure. Culinary theorists say that we lose a lot. Despite the fact that buckwheat is present on our table quite often, its true taste is not known to us. A crock-pot pressure cooker will help to open it. Take out your kitchen assistant Philips or Redmond, and go to the kitchen to create!

The subtleties of cooking

How to cook loose porridge? Buckwheat porridge in a slow cooker is cooked in approximately the same way as hundreds of years ago in a Russian oven. A similar temperature regime (about 90 °) eliminates boiling, allowing you to grind cereals. Namely, in such a sparing version of cooking, the taste of buckwheat grains is fully revealed, they retain their shape. The hostess does not interfere in the process, does not open the lid, releasing valuable steam, does not mix porridge, which is incredibly important. And as a result - it seems to be ordinary buckwheat, but so tasty. Just miracles!

• Choose light grits. Creamy delicate shade of grains indicates their minimum heat treatment in production. They preserved the largest range of nutrients that buckwheat is rich in: rutin, magnesium, B vitamins, and valuable vegetable protein.
• Use buckwheat in a plastic bag. In cardboard there is always a risk that, if stored improperly, she has managed to absorb moisture from the air. For the taste and nutritional value of the product, this is disastrous.
• Sort grains before cooking. Extraneous grains may come into them, which, of course, will not be harmful, but the appearance of the dish will be spoiled. Pebbles the size of buckwheat kernels are much more dangerous. They are hard and damage the enamel if they get on the tooth.
• Rinse the grains. It is convenient to do this in a sieve, since the litter in the cereal is the smallest dust. Dust particles can easily be washed off with water, and grains will remain in place. In addition, the sieve allows you to drain excess water, the excess of which during cooking disrupts the consistency of the product, causes the kernel to become sour.

Recipe with milk

Cooking buckwheat porridge in a slow cooker with milk is much more convenient than on the stove. There is no risk that the milk will “run away” or the mass will burn. There is no danger of getting too thick porridge if you suddenly overexpose the dish. In general, the benefits are many. And the recipe for such a porridge is very simple!

You will need:

• buckwheat - 1 glass;
• milk (or 1: 1 with water) - 4 glasses;
• butter - 10 g;
• sugar - 2 tbsp. spoons;
• salt is a pinch.

Cooking

1. Prepare the cereal, put it in the bowl.
2. Pour sugar, salt, immediately add oil.
3. Pour in the milk, mix.
4. Set the "Porridge" mode. In it, cereals are cooked for 50 minutes.
5. Leave it to sweat 10 minutes after the signal.

Opening the lid, you will see a porridge of medium consistency. It will not be too liquid, and if necessary, the amount of milk can be increased to 6 multi-glasses. You can also control the degree of granularity. Need a whole, a grain to a grain, use only milk. If you want a more boiled porridge, add water.

Recipes with meat step by step

It has already happened that buckwheat in our cooking is considered the perfect meat side dish. In Russia, it was used as an independent dish, and more often supplemented with onions, mushrooms. But let's not back down from established tastes. And we will offer several solutions to buckwheat cereal with meat.

With minced meat

Such a dish with minced meat or meat slices is often called pilaf with buckwheat. Indeed, the ingredients are similar. But the calorie content is less, the nutritional value is higher, for the intestines and stomach easier. We are trying to cook!

You will need:

• minced meat - 300 g;
• buckwheat - 1 glass;
• onion - 1 large head;
• carrots - 2 root crops;
• sunflower oil - 2 tbsp. spoons;
• salt pepper;
• garlic - 2 cloves;
• greens, bay leaf.

Cooking

1. Grind the onions, put in a bowl and fry in the "Frying" mode (it can be replaced by "Baking").
2. Grind carrots, fry with onions.
3. Lay out the minced meat, stir with vegetables under the lid for 20 minutes.
4. Add prepared buckwheat, pour in water.
5. Add salt, pepper, put the garlic whole teeth.
6. Cook in Pilaf mode for 40 minutes.
7. Add greens and bay leaf, leave to stew for 10 minutes.

For the dish, you can use any stuffing. The fattest pork will provide a lot of juice for stewing vegetables. Universal pork and beef, has a great taste and less calorie. Beef is considered lean, although in stews it exhibits great taste.

With stew

A dish with very quick cooking stew, a wonderful lifesaver when you need to quickly and tasty feed a hungry family. The preparation of ingredients is carried out in parallel, in a slow cooker and pan.

You will need:

• buckwheat - 2 glasses;
• stew - 1 can;
• onions - 3 large heads;
• vegetable oil;
• salt, black pepper.

Cooking

1. Put the groats in a bowl, fill with water, salt. Cook until cooked in the "Porridge" or "Buckwheat" mode (if available).
2. Cut the onion rings, fry in a pan in vegetable oil.
3. Add the stew to the onion. Strain the ingredients for 10 minutes.
4. Transfer the meat dressing to porridge after a beep, mix.
5. Soak in the "Warm-up" mode for 20 minutes.

What stew to use for the dish? Which one do you like. But according to the hostesses, it is ideally combined with the taste of steamed buckwheat beef stew.

With Chiken

Another simple dish (as in the photo), perfect for a family dinner. To cook buckwheat porridge with chicken, we use diet fillet and many vegetables.

You will need:

• chicken fillet - 700 g;
• buckwheat - 1 glass;
• carrots and onions - 2 large root vegetables;
• vegetable oil - 2 tbsp. spoons;
• pepper, salt, spices.

Cooking

1. Rinse and cut the fillet into bars.
2. Fry in “Frying” mode for 15 minutes.
3. Chop the vegetables finely, add to the fillet. Sauté for 10 minutes.
4. Pour the cereal, pour in water, salt, add spices.
5. Cook in porridge mode before the signal.

In some models of multicookers, for example, Panasonic, the buckwheat mode is provided. You can use it. Instead of “Toasting”, you can set the “Baking” mode, they work the same way.

Each time, buckwheat porridge in a double boiler turns out to be new, tender, luxuriously tasty. And every time you get the maximum benefit from such simple and original dishes.

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